‘Black Sesame Milk Jelly’ is a popular dessert in Japan. I make it using my Panna Cotta recipe and adding Black Sesame Seeds Paste to it. If you don’t want to use cream, use just milk. It looks yucky? It does, doesn’t it? Tastes yummy, though! See the gelatine-free ‘Chia Seeds’ version as below.
In Japan we have ‘Neri-goma’ that is Sesame Seeds processed to paste, almost same as Tahini but it has stronger fragrance because seeds are toasted before being processed. If you have ‘Suribachi (Japanese mortar)’, it is quite easy to make the paste.
Milk & Cream 2 cups in total (e.g. 400ml Milk & 100ml Cream)
Sugar 4 tablespoons
Toasted Black Sesame Seeds 3 to 4 tablespoons *ground into smooth paste
Corn Starch OR Potato Starch 1 tablespoon
Gelatine Powder 2 teaspoons (6 to 8g)
Water 2 tablespoons
Vanilla Extract 1/2 teaspoon
Rum or Brandy 1 to 2 teaspoons *optional
Sprinkle Gelatine Powder into Water in a small bowl and soak.
Toast 3 to 4 tablespoons Black Sesame Seeds using a saucepan for a few minutes or until aromatic. Place the toasted Sesame Seeds in ‘Suribachi (Japanese mortar)’, food grinder or small food processor and grind into paste. If you use small food processor, adding 1 tablespoon Milk helps the process.
Add Milk to the Sesame Paste and process again. You may wish to strain the mixture to remove the hulls.
Place Milk & Sesame Seeds mixture, Cream, Sugar and Starch in a saucepan over low heat, stirring until Sugar is dissolved and the mixture thickens. Remove from heat.
Add soaked Gelatine and mix well until gelatine dissolves. Add Rum or Brandy and Vanilla Extract, mix well.
When the mixture is cool enough, pour into glasses. Place them in the fridge and leave to set.
If you want more sesame flavour, make topping paste by mixing Sesame Seeds Paste and Icing Sugar. Whipped cream would be also nice for topping.